Manti
6 servings
90 minutes
Manti is an important dish in the diet of many Asian nations: aromatic minced meat, cleverly rolled into a dough cone. A relative of the Russian pelmeni, but with a much brighter character. Below is the ideal recipe if you want to cook classic manti , even if you have little experience. Everything is not at all difficult, except that you will have to stick to the list of ingredients, for example, without the fat tail fat stated in the recipe, the manti will not be as juicy and fragrant.
1
Cut the lamb into cubes with sides of 7-10 mm.
- Mutton: 800 g
2
Chop the onion into small cubes.
- Onion: 2 heads
3
Mix onion with lamb, add salt, pepper, and cumin.
- Onion: 2 heads
- Mutton: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin (zira): 1 teaspoon
4
Cut the tail like lamb meat.
- Fat tail fat: 150 g
5
Mix flour with water, an egg, 2 teaspoons of salt, and vegetable oil to knead a stiff dough. Wrap it in plastic and let it rest for 10-15 minutes.
- Wheat flour: 500 g
- Water: 250 ml
- Chicken egg: 1 piece
- Salt: to taste
- Vegetable oil: 1 tablespoon
6
Roll the prepared dough into a large thin layer.
7
Cut it into squares with a side of 10 cm.
8
Place the filling of lamb with onions on the squares, and top with a little tail fat.
- Mutton: 800 g
- Onion: 2 heads
- Fat tail fat: 150 g
9
Join two opposite corners of the dough together, then join the other two corners. You should end up with a puffy 'envelope' with small holes at the corners.
10
Glue the adjacent corners of the envelope together.
11
Grease the steamer or manty maker with vegetable oil and place the prepared manty on it. Steam the manty for 40-50 minutes.
- Vegetable oil: 1 tablespoon